Storage pasta sauce

Discussion in 'Recipe Share' started by SaskBound, Feb 21, 2010.

  1. SaskBound

    SaskBound Well-Known Member

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    Well, supper time rolled around, and we hadn't made it to the store for milk/fruit/veggies yet, and we know better than to go shopping hungry. We've been meaning to try out some dehydrated and freeze-dried stuff we bought, so we decided to make pasta sauce strictly our of 'storage' stuff. Worked really well.

    We used (sorry, no solid measurements, I just don't cook that way):

    2 cans tomato sauce
    1/2 can red wine (merlot)
    1/2 can water
    handful of dehydrated onions
    handful freeze-dried celery
    double handful freeze-dried spinach
    italian seasoning
    oregano
    a couple of spoonfuls of brown sugar (tones down the acidity)
    black pepper
    salt
    parmesan cheese

    Spoon over 2 boxes (about 1.5 - 2 lbs dry) of cooked pasta (we used penne)

    Basically I dumped everything but the cheese in a pot on the stove and let it simmer while the pasta cooked. Added a big handful of parmesan right at the end, just before dumping the sauce over the cooked pasta.

    It was tasty. I found the freeze-dried celery a bit spongy / chewy, but other than that there were no texture / flavor issues. Hubby wolfed down two bowls full, so clearly no complaints there :D
     
  2. *Andi

    *Andi Supporting Member

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    Sounds yummy... :D
     

  3. UncleJoe

    UncleJoe Well-Known Member

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    We cook the same way. When it tastes good, we stop adding stuff. :D
     
  4. TechAdmin

    TechAdmin Administrator Staff Member

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    I don't on a measuring cup. I have a bakers set but they suck for liquid measurements. It isn't on purpose I just never think to get one.